- 6
4.3/5
(10 Votes)
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1/2 teaspoon kosher salt
- 2 cloves garlic, smashed
- 1 pound lentils*, picked and rinsed
- 1 cup canned diced tomatoes, no salt added
- 2 quarts low-sodium chicken or vegetable broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cardamom
- Additional salt, to taste.
Preparation
Step 1
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 5 to 6 minutes. Add smashed garlic and cook for an additional 1 minute or until fragrant.
Add the lentils, tomatoes, broth, cumin, paprika, ginger, black pepper, and cardamom and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
Using a stick blender, puree to your preferred consistency. Taste and add salt as needed. Serve.